->Almond Fudge Crumbles <-

Makes 24

75 g flaked almonds

50 g vanilla fudge

200 g plain white flour

pinch salt

2 1/2 ml (1/2 tsp) bicarbonate of soda

125 g unsalted butter

125 g muscovado sugar

1 egg

5 ml (1 tsp) almond essence

25 g flaked almonds

25 g vanilla fudge

icing sugar, for dusting

190C,

375F, Mark

5. Lightly grease two baking

sheets. Crumble the almonds into small flakes. Finely dice the

fudge. Sift the flour, salt and bicarbonate of soda into a bowl.

Add the butter, cut into small pieces, and rub in using the

fingertips. Add the sugar, egg, almond essence, flaked almonds

and fudge and mix to a fairly firm dough. Turn onto a lightly

floured surface and roll into a cylinder, 23cm (9 inches) long.

Cut the dough into 24 rounds.

Place the rounds, slightly apart on the baking sheets. Lightly

crumble the almonds and chop the fudge for the topping. Scatter

over the biscuits and press down lightly to adhere. Bake the

biscuits for about 12 minutes until turning golden around the edges.

Leave on baking sheets for 5 minutes the transfer to a wire rack

to cool. Serve dusted with icing sugar.

Variations:

Coffee and walnut crumbles: Add 15ml (1 Tbsps) finely ground

espresso coffee to the dry ingredients and substitute finely ground

walnuts for the almonds.

Apple and raising crumbles: Use raisin fudge and substitute chopped

dried apples for half of the almonds